Team:USTC-China

From 2012.igem.org

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This year, USTC-China iGEMers are providing a novel immune system for engineering bacteria to fight against the bacteriophage. We hope this artificial line of defeat with gene circuits can be of practical use in fermentation industry.
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[[File:Example.jpg]]
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Since the fermentation industry occurred, the bacteriophage has become a big threat to engineering bacteria. During mass producing dairy products, enzymes, amino acids, antibiotics and pesticides, once the bacteria are infected by bacteriophage, the results are unimaginable. The bacteria will die abnormally and the infection will spread quickly. Without any efficient action, tremendous loss will lie ahead. Nowadays, common strategies for avoiding this catastrophe is to control the condition of the fermentation strictly. Also, people keep selecting strains against phages. But all the strategies are time consuming and far from once for all.
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However, the engineering bacteria 2012 USTC-China iGEMers hope to cultivate can both protect themselves when bacteriophage invades the strain and focus on producing products without consuming extra energy when their living environment is safe. In this case, the quality of fermented products can be guaranteed and the profits of fermentation industry can be enormously improved.
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You are provided with this team page template with which to start the iGEM season.  You may choose to personalize it to fit your team but keep the same "look." Or you may choose to take your team wiki to a different level and design your own wiki. You can find some examples <a href="https://2009.igem.org/Help:Template/Examples">HERE</a>.
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You <strong>MUST</strong> have all of the pages listed in the menu below with the names specified. PLEASE keep all of your pages within your teams namespace. 
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|You can write a background of your team here.  Give us a background of your team, the members, etc.  Or tell us more about something of your choosing.
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|[[Image:USTC-China_logo.png|200px|right|frame]]
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''Tell us more about your project.  Give us background.  Use this as the abstract of your project.  Be descriptive but concise (1-2 paragraphs)''
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|[[Image:USTC-China_team.png|right|frame|Your team picture]]
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|align="center"|[[Team:USTC-China | Team USTC-China]]
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{| style="color:#1b2c8a;background-color:#0c6;" cellpadding="3" cellspacing="1" border="1" bordercolor="#fff" width="62%" align="center"
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!align="center"|[[Team:USTC-China|Home]]
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!align="center"|[[Team:USTC-China/Team|Team]]
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!align="center"|[https://igem.org/Team.cgi?year=2012&team_name=USTC-China Official Team Profile]
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!align="center"|[[Team:USTC-China/Project|Project]]
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!align="center"|[[Team:USTC-China/Parts|Parts Submitted to the Registry]]
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!align="center"|[[Team:USTC-China/Modeling|Modeling]]
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!align="center"|[[Team:USTC-China/Notebook|Notebook]]
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!align="center"|[[Team:USTC-China/Safety|Safety]]
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!align="center"|[[Team:USTC-China/Attributions|Attributions]]
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Revision as of 14:23, 14 July 2012

This year, USTC-China iGEMers are providing a novel immune system for engineering bacteria to fight against the bacteriophage. We hope this artificial line of defeat with gene circuits can be of practical use in fermentation industry. Example.jpg Since the fermentation industry occurred, the bacteriophage has become a big threat to engineering bacteria. During mass producing dairy products, enzymes, amino acids, antibiotics and pesticides, once the bacteria are infected by bacteriophage, the results are unimaginable. The bacteria will die abnormally and the infection will spread quickly. Without any efficient action, tremendous loss will lie ahead. Nowadays, common strategies for avoiding this catastrophe is to control the condition of the fermentation strictly. Also, people keep selecting strains against phages. But all the strategies are time consuming and far from once for all.

However, the engineering bacteria 2012 USTC-China iGEMers hope to cultivate can both protect themselves when bacteriophage invades the strain and focus on producing products without consuming extra energy when their living environment is safe. In this case, the quality of fermented products can be guaranteed and the profits of fermentation industry can be enormously improved.

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